Cauliflower and Broccoli Chowder
A standard from many Paleo recipe sites and cook books, this recipe is one to add if you don’t already have it in your repertoire. It truly is reminiscent of the smokey chowders I loved growing up in Massachusetts, without ingredients most kids I work with can’t eat. A super easy recipe with good odds that your kids will like eating vegetables this way. As always on my blog, this recipe is free of gluten, dairy, or soy; it also happens to have zero sugar or sweeteners, nuts, or eggs. A nourishing, restorative food.
Ingredients
- 4 cups broccoli, chopped and steamed
- 4 cups cauliflower chopped and steamed
- 2 cups chicken broth organic store bought or homemade if on hand
- 2 cloves garlic minced
- 1 Tablespoon ghee
- 4 slices bacon baked and minced
- 1/4 teaspoon liquid smoke gluten free brand such as Lazy Kettle
- salt and pepper to taste
Servings: servings
Instructions
- Chop fresh broccoli and cauliflower to small pieces. Steam the broccoli and the cauliflower to soft texture without overcooking. For broccoli, this will be about 10-15 minutes on medium high heat (longer if you've included stem pieces). For cauliflower, this may be 8-10 minutes. Test for doneness with a knife; it should easily poke into the vegetables. Remove from heat and drain.
- While vegetables are steaming, mince the garlic fine. Saute over low-medium heat in melted ghee til soft, about 3-5 minutes. Don't let it become dark or crisp. Set aside.
- Using your food processor or blender, liquefy the broccoli with half the broth until smooth. Continue this process with cauliflower and remaining broth until all are smoothly blended.
- Add in the sautéed garlic, bacon mince, salt and pepper, and liquid smoke (optional). Pulse and blend til smooth. Add more broth, if the consistency is too thick. Garnish with bacon sprinkles and serve warm.
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